If you have a sweet tooth and a soft spot for unique, colorful treats, you’re going to adore this Ube Marshmallow Velvet Cookies Recipe. These cookies are a delightful blend of vibrant purple ube flavor paired with the ooey-gooey charm of mini marshmallows, creating a chewiness and sweetness that simply melts in your mouth. The result is a batch of soft, fluffy, and irresistibly chewy cookies that make every bite feel like a cozy hug. Perfect for sharing with friends or brightening up your snack time, this recipe brings an exciting twist to classic cookies that you won’t be able to stop reaching for.
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each playing a crucial role in making these cookies soft, flavorful, and incredibly moist. From the aromatic ube extract that gives the cookies their signature purple hue and earthy sweetness, to the marshmallows that add a delightful chewy texture, every element is essential.
- All-purpose flour (2 1/4 cups): The sturdy base for your cookie dough that keeps everything beautifully structured.
- Baking soda (1/2 teaspoon): Helps the cookies rise and become perfectly tender.
- Salt (1/2 teaspoon): Enhances the flavors and balances the sweetness.
- Unsalted butter, softened (1 cup): Adds rich creaminess and helps create that melt-in-your-mouth texture.
- Granulated sugar (1 cup): Provides sweetness and helps with the cookies’ lightness.
- Brown sugar (1/2 cup): Adds moisture and a subtle caramel depth for a richer taste.
- Eggs (2 large): Bind everything together while adding softness and stability.
- Ube extract (1 tablespoon): The magical star that imparts that vibrant purple color and unique, subtly nutty flavor.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, sweet aroma.
- Mini marshmallows (1 1/2 cups): The delightful surprise that bursts with gooeyness inside each cookie.
How to Make Ube Marshmallow Velvet Cookies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and come off the sheet without sticking, making clean-up a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This step evenly distributes the leavening agent throughout the flour, so your cookies rise just right and have the perfect crumb.
Step 3: Cream Butter and Sugars
Using a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This process incorporates air, lending a tender, velvety texture to your cookies, while the combination of sugars brings a lovely depth of sweetness.
Step 4: Add Eggs and Extracts
Mix in the eggs one at a time, then blend in the ube extract and vanilla extract. These flavorful additions transform the dough, giving it that unmistakable ube charm and a warm vanilla backdrop that enriches every bite.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix here; the goal is a tender dough that will bake into soft, fluffy cookies.
Step 6: Fold in Mini Marshmallows
Using a spatula, fold the mini marshmallows into the dough with care. This step ensures they’re evenly dispersed so that every cookie has delightful pockets of gooey sweetness.
Step 7: Scoop and Bake
Scoop the dough into balls—aim for about 2 tablespoons each—and place them on your prepared baking sheet, spacing them about 2 inches apart. Pop them in the oven and bake for 10 to 12 minutes, or until the edges are set and the centers are puffed and soft. Your kitchen will start smelling amazing!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Cooling is important because it allows the marshmallows inside to firm up just enough while keeping that chewy, velvety texture intact.
How to Serve Ube Marshmallow Velvet Cookies Recipe
Garnishes
Serving these cookies with a light dusting of powdered sugar or a drizzle of melted white chocolate elevates both the look and taste, making them extra special when sharing at parties or gifting to loved ones.
Side Dishes
These cookies pair perfectly with a cup of hot tea, coffee, or even a cold glass of milk. The comforting drinks highlight the cookie’s flavors and balance the sweetness, turning snack time into a cozy moment.
Creative Ways to Present
Try stacking a few cookies alongside a scoop of ube or vanilla ice cream for a dreamy dessert plate. Or sandwich two cookies together with purple ube buttercream for a playful twist and added indulgence.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Ube Marshmallow Velvet Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy, ready for whenever you crave a sweet treat.
Freezing
If you want to keep these cookies fresh for longer, freeze the baked cookies in a single layer on a baking tray first, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 2 months and thaw quickly at room temperature.
Reheating
For that just-baked warmth, pop frozen or room-temperature cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This gentle heat revives their softness and melts the marshmallows slightly again, perfect for enjoying fresh from your oven.
FAQs
Can I use ube powder instead of ube extract?
Absolutely! Ube powder is a great alternative that will provide authentic flavor and vibrant color. Just make sure to adjust the quantity slightly and hydrate it according to package instructions to keep the dough’s moisture balanced.
Are these cookies gluten-free?
This particular Ube Marshmallow Velvet Cookies Recipe uses all-purpose flour, so they are not gluten-free. However, you can experiment with gluten-free flour blends, keeping in mind texture might vary slightly.
Can I substitute mini marshmallows with regular-sized ones?
You can, but it’s best to chop regular-sized marshmallows into smaller pieces to achieve that even melting and chewy texture throughout the cookies, similar to using mini marshmallows.
How do I make the cookies more vibrant purple?
Using high-quality ube extract or adding a small amount of purple food coloring can enhance the color. Just be cautious not to add too much coloring, as the natural hue from ube is part of its charm.
Can I make the dough ahead of time?
Yes! Refrigerating the dough for up to 24 hours before baking helps deepen the flavors and can improve the texture. Just let the dough come to room temperature briefly before scooping and baking.
Final Thoughts
There’s something truly magical about making and sharing the Ube Marshmallow Velvet Cookies Recipe, from the vibrant purple dough to the sweet surprise of marshmallows in every bite. Whether you’re baking for family, friends, or a special occasion, these cookies bring warmth and happiness that’s hard to resist. I can’t wait for you to try them and make your own delicious memories!
Print
Ube Marshmallow Velvet Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Filipino-American
Description
Ube Marshmallow Velvet Cookies are soft, chewy cookies infused with the vibrant flavor of ube extract and studded with gooey mini marshmallows. These cookies offer a delightful twist on classic sugar cookies, perfect for dessert lovers seeking a unique and colorful treat.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon ube extract
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups mini marshmallows
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
- Cream butter and sugars: In a separate large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add eggs and extracts: Beat in the eggs one at a time, then mix in the ube extract and vanilla extract until fully incorporated, giving the dough its distinctive flavor and moisture.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until a cohesive cookie dough forms.
- Fold in marshmallows: Carefully fold the mini marshmallows into the dough using a spatula, ensuring they are evenly distributed without overmixing to prevent melting.
- Scoop dough onto baking sheet: Using a cookie scoop or spoon, form dough balls and place them on the prepared baking sheet about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are set and lightly golden while the centers remain puffed and soft.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened at room temperature for easier creaming.
- Do not overbake to keep the cookies soft and chewy.
- For best results, use fresh mini marshmallows to avoid browning too much during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The ube extract provides both flavor and a subtle purple color to the cookies; adjust amount based on desired intensity.
